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One-Pan Ravioli with Meat Sauce 🍝
Store-bought ravioli is one of the great weeknight shortcuts, and this is how I turn a package of it into a bubbling, cheesy baked-pasta situation without boiling a separate pot. The ravioli simmer right in a quick beef-and-marinara sauce, then it all goes under a blanket of fresh mozzarella and broils until golden. Lasagna energy, thirty-minute effort.
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Equipment
- 1 Oven Safe Deep Pan
Ingredients
- 1 lb Ground Beef I use 80/20
- 1 Small White/Yellow Onion, Grated/Chopped
- 1 tsp Salt
- 1 25 oz Jar of your favorite marinara sauce
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Italian seasoning
- 1 tsp Salt and Pepper
- 2 10 oz Cheese ravioli packages, thawed or frozen
- 4 leaves Basil
- 1 8oz Ball of fresh mozzarella
- 1/2 Cup Parmesan cheese, grated
- 2 Cups Mozzarella Cheese, grated
- 1.5 Cups Beef Broth
Instructions
- In an oven safe deep pan, add ground beef, onion, garlic, and 1 tsp of salt.
- Cook on medium heat until browned.
- Drain excess grease.
- Add marinara sauce, beef broth, and all spices. Mix.
- Add raviolis and mix so mostly covered by sauce/broth.
- Add basil and mix.
- Cook covered for 10-12 minutes, or until raviolis are cooked through. Stir occasionally.
- Uncover and add fresh mozzarella, and parmesan cheese.
- Broil for 203 minutes or until browned and bubbly.
- Serve hot and enjoy!
Nutrition
Tips for Making This Recipe
Frozen or thawed both work. Frozen ravioli just needs a couple extra minutes of covered simmering, so don’t stress about planning ahead. Grate the onion. Grating instead of chopping melts it right into the sauce so nobody picks around it, and it thickens things a little. Broil for the top. A few minutes under the broiler at the end gives you those golden, blistered cheese spots.
Frequently Asked Questions
Why cook the ravioli right in the sauce?
The ravioli releases a little starch as it simmers, which helps the sauce cling, and it soaks up all that beefy, garlicky flavor instead of cooking in plain water. It also means one pan from start to finish.
Can I use frozen ravioli straight from the freezer?
Yes. Add it frozen and give it two or three extra minutes covered, until the pillows are heated through and tender.
What kind of ravioli is best?
Cheese ravioli is my default because it keeps things simple, but a mushroom or spinach-and-ricotta filling is lovely here too.
Can I make it ahead for a busy night?
Build it through the simmer, then refrigerate. When you’re ready, add the cheese and broil, adding a splash of broth if the sauce tightened up in the fridge.
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I wish I would have known about making ravioli this way before. My new favorite way to make ravioli and in one pan too.
So fast and delicious. I hope you love it!